1 1/2 c Cake flour 2 tb Lime juice
1 1/2 ts Baking powder 1 ts Grated lime zest
1 ts Baking soda 2 Egg whites
1 c Plus 2 tablespoons sugar 1/4 ts Cream of tartar
5 Large kiwi fruits Lime Custard(recipe follows)
1/2 c Nonfat egg substitute 1 c Blackberries, raspberries
– thawed frozen – or diced mangoes, optional
– (equivalent to 2 eggs) Gelatin Glaze
3/4 c Non-fat milk – (recipe follows)
Lightly butter and flour non-stick 10-inch spring from pan, or line
bottom and sides with foil. Sift together cake flour, baking powder,
baking soda and 1/2 cup sugar in large bowl. Make well in center Peel
3 kiwi and puree 2 fruits to yield 1/2 cup. Dice remaining peeled
kiwi. Whisk together 1/2 kiwi puree, egg substitute, non-fat milk and
lime juice. Add kiwi mixture to well of flour mixture and stir gently
just until blended. Stir in lime zest. Do not overmix. Beat egg
whites with cream of tartar until foamy. Slowly add remaining 1/2 cup
plus 2 tablespoons sugar, beating until soft, smooth peaks form. Fold
about 1/3 of egg whites into kiwi batter until blended. Add remaining
egg whites in 2 batches, folding gently until just blended. Fold in
diced kiwi. Turn into prepared pan. Bake at 350 degrees 35 minutes
or until wood pick inserted in center of cake comes out clean. Let
cake cool in pan.
Spread Lime Custard over cake in pan. Peel remaining 2 kiwi fruits and
slice 1/4-inch thick. Arrange slices over custard. Garnish with
well-drained blackberries. Spoon Gelatin Glaze to cover fruit. Chill
until gelatin sets. Remove torte from pan and foil, if using.
Makes 16 servings.
Per Serving: 139 calories; 83 mg sodium; 1 mg cholesterol; 0 fat; 31
grams carbohydrates; 4 grams protein; 0.38 gram fibre.
GELATIN GLAZE:
1 tablespoon unflavored gelatin 1/2 cup water or clear fruit juice 1
teaspoon sugar, optional
Sprinkle gelatin over water and let stand 5 minutes to soften. Place
over very low heat to dissolve gelatin, about 3 minutes, stirring
occasionally. Stir in sugar. Cool until slightly thickened.
LIME CUSTARD:
1 1/4 cups non-fat milk 1/4 cup sugar 1/4 cup thawed frozen nonfat egg
substitute (equivalent to 1 egg) 3 tablespoons cornstarch 1/2 teaspoon
grated lime zest
Combine nonfat milk, sugar, egg substitute and cornstarch in small
saucepan. Stir until smooth. Place over low heat, cook and stir until
thickened. Cool. Cover and chill several hours to thicken. Stir in
lime zest.
Yields
16 servings